Enchilada Bake

This enchilada bake was one of my first recipes when I started brainstorming ideas for my first cookbook from Kinobody, KinoChef…. and probably one of my favorites! 🙂

This enchilada bake has everything you love from the traditional enchilada with a little bit of a twist, the way this was prepared is very similar to a lasagna so you have layers of meat, sauce, cheese and tortillas!

A little bit of everything is each bite! 🙂

In short, it’s one of the best enchilada bakes you’ll ever make (if I do say so myself lol). Compliment it with a side of cilantro lime rice and you’re looking at a delicious and healthy dinner.

Now to assemble the bake you need a 13×9 pan and spray with cooking spray. You will start to layer if just like lasagna.

Start by laying 6 corn tortillas on the bottom of the pan(they will overlap a bit).

Spread half of the refried beans on the top of the tortillas, use about half of the can of corn evenly spread out and half of the taco seasoned cooked ground turkey with a bit of sauce (make sure you save some for the top layer).

Then repeat one more time.

Once you have two layers top the last layer with 6 more tortillas and top with the remaining sauce and place uncovered in the oven for 10 min.

Remove from oven and sprinkle with cheese and cover with foil for 20 minutes.

TIP: If you like the cheese a little more browned, place back into the oven for about 5 minutes on broil. (make sure to keep your eye on it so it doesn’t burn)

When done take out of oven and sprinkle with chopped cilantro, green onions, and tomatoes and enjoy.

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Emily

EMILY NESS is a full-time food and lifestyle author who’s passionate about developing simple yet mouth-watering recipes that anyone can make. Since founding her website CookingUpHappiness.com in 2013, she’s went on to share her passion for cooking healthy and tasty recipes with the thousands of people around the world.